Ingredients:

• For the short crust pastry:
• 115 gms – Refined flour
• 1/4 tsp – baking powder
• 60 gms – Butter
• 5 gms – Sugar
• 3 tbsp – mock Cream
• 30 gms – chopped glaced Cherries
• Cold water for mixing
• For the mock cream:
• 15 gms – Corn flour
• 15 gms – Sugar
• 1 tbsp – chopped Pineapple
• 30 gms – Butter
• 15 ml – Milk
• A few drops of vanilla essence.

Method:

1. Prepare short crust pastry in the usual way.
2. Roll out and cut with round pastry cutter.
3. Line greased patty tins. Prick and bake blind.
4. Blend corn flour and sugar with a little milk.
5. Boil rest of the milk and pour over blended corn flour, stirring well.
6. Return to fire and cook until thick.
7. Add butter and whip until cold.
8. Fold in chopped pineapple and cherries lightly into the mock cream (if you over mix, cherries will give out colour and spoil the appearance of the tarts).
9. Pile mixture into cases and top with half a cherry.